CRISP ABALONE WITH CO­CONUT & GREEN CHILLI SALAD

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SERVES 4 AS A STARTER

4 green­lip or black­lip abalone (Ocean Grown Abalone Ranched Green­lip Abalone, Mark Eather Iki-jime Black­lip Abalone, ATSSU Aus­tralia Live Black­lip Abalone – sub­sti­tute squid) 1 cup (150g) corn­flour 1 tbs pink salt with pep­per­ber­ries (Mount Zero Olives Pink Lake Salt with Na­tive Pep­per­ber­ries – sub­sti­tute salt flakes and freshly ground black pep­per­corns) Sun­flower oil, to shal­low-fry Baby co­rian­der, small mint sprigs (New­cas­tle Greens) and shaved fresh co­conut (Beach Har­vest Aus­tralian Co­conuts), to serve

LIME & GREEN CHILLI DIP­PING SAUCE

1 small garlic clove, crushed 1 small green chilli, thinly sliced,

plus ex­tra to serve Juice of 11/ limes 3 tsp finely grated palm sugar 1 tbs fish sauce

For the dip­ping sauce, com­bine all in­gre­di­ents in a screw-top jar and shake un­til well com­bined. Set aside.

To pre­pare the abalone, place a large pal­ette knife against the mus­cle at­tached to the in­side-top of the shell. Sever mus­cle from the shell by mov­ing knife in­wards. Gen­tly re­move liver and sand bag by hand and wash flesh in cold wa­ter. Us­ing a sharp knife, re­move the hard parts (the ‘beak’) of the mouth at V-shaped end of abalone, then trim off frills and coloured mem­brane to leave the white-coloured body. Pat dry with pa­per towel and thinly slice cross­ways.

Com­bine corn­flour and pep­per­berry salt in a bowl. Heat 2cm oil in a saucepan over high heat. Dip abalone slices in sea­soned corn­flour, shak­ing off ex­cess. Work­ing in batches, shal­low-fry abalone for 20 sec­onds or un­til just cooked through. Re­move with tongs and drain on pa­per towel. Keep warm.

Di­vide abalone among bowls and scat­ter with ex­tra chilli and a few baby herbs. Com­bine re­main­ing herbs and co­conut, and serve with dip­ping sauce and abalone.

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